Potato Soup


SERVES 12


INGREDIENTS

Soup


4 russet potatoes (about 2 pounds), peeled and chopped or grated

1 medium onion, chopped

1 stalk celery & leaves, finely chopped

3 Tbsp butter or bacon fat

1 tsp Kosher salt

¼ tsp black pepper

3 Tbsp flour

4 cups chicken stock + 2 cups water


Garnish


¼ cup chopped chives or green onions


DIRECTIONS

  1. Chop half the peeled potatoes into small pieces. Take the other half and grate using the large holes of a box grater.

  2. In a large pot, sauté the celery and onion in butter or bacon fat with salt and black pepper, until onions become transparent (about 4 minutes).

  3. Slowly drizzle in flour to make a roux.

  4. Add chopped and grated potatoes, chicken stock, and water. Stir to make sure nothing sticks to the bottom.

  5. Cover. Bring to a boil and then reduce heat to simmer. Cook until potatoes are tender (about 10 minutes). Stir occasionally as soup cooks.

  6. Garnish with chopped chives or green onions and serve. Enjoy!



contact us

FoodRight Logo White
  • Facebook
  • Instagram
  • YouTube
  • LinkedIn

Mailing Address

PO Box 510622, Milwaukee, WI  53202

Office Address

3327 W Lisbon Ave, Milwaukee, WI 53208

 

Phone Number

(414) 286-7656

FoodRight, Inc. is a 501(C)3 Non-Profit Organization. © 2020 FoodRight - All Rights Reserved